A classic Italian chicken dish!!! A thin sliced cutlet layered on top with proscuitto, spinach and fontinella cheese....in a Marsala & Sage Cream Sauce. I don't think you need to ask how delicious this will be!!! So easy to make.....so good to eat. Try it for your next party. It is so easy to make a huge tray in no time.....take it from me!!!
CHICKEN FLORENTINA
10 BONELESS CHICKEN CUTLETS
FLOUR FOR DREDGING
BUTTER
OLIVE OIL
1 LARGE PKG OF FRESH SPINACH
10-12 SLICES OF PROSCUITTO
3 CUPS OF SHREDDED FONTINELLA CHEESE
2 16 OZ BOTTLES MARSALA COOKING WINE
2 TBLSP FRESH CHOPPED SAGE
1/2 CUP HEAVY CREAM
SALT & PEPPER
Begin by preparing your chicken cutlets. The pieces I bought were a little thick for me. So I pounded them to about 1/2" thickness. Then I cut them in half so they were single portion sizes....
CHICKEN FLORENTINA
10 BONELESS CHICKEN CUTLETS
FLOUR FOR DREDGING
BUTTER
OLIVE OIL
1 LARGE PKG OF FRESH SPINACH
10-12 SLICES OF PROSCUITTO
3 CUPS OF SHREDDED FONTINELLA CHEESE
2 16 OZ BOTTLES MARSALA COOKING WINE
2 TBLSP FRESH CHOPPED SAGE
1/2 CUP HEAVY CREAM
SALT & PEPPER
Begin by preparing your chicken cutlets. The pieces I bought were a little thick for me. So I pounded them to about 1/2" thickness. Then I cut them in half so they were single portion sizes....
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Then I prepared my pan by heating 2 Tblsp of olive oil and 2 Tblsp of butter in a large saute pan. I seasoned all the cutlets well with salt & pepper and then dredged the cutlets in flour and browned them about 6 minutes on each side until golden brown and cooked thoroughly!!!
Preheat your oven at this point to 350 degrees.
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Work in batches so not to overcrowd the pan. As they are done lay them in a single layer in a large roasting pan. Use a disposable for your party....no clean up!!
Next cut your slices of proscuitto in half and cover each cutlet with a slice.
Then lay all the fresh spinach over the top evenly.......
Then finally.....the shredded Fontinella Cheese.......
Now for the amazing sauce!!!! When you are done cooking the chicken....leave the pan just like it is. Do not clean it out. There is loads of flavor in there. Kick up the heat to a high flame and add the Marsala Cooking Wine. Let it come to a rolling simmer and cook until reduced by half.....approx 10 - 12 minutes. Turn off the heat. Add the fresh sage. Let it cool about 10 minutes and whisk in the heavy cream. You will have a beautiful color on this sauce. So just pour it all over the top of the chicken. Bake it covered with foil in a 350 degree oven for 30 minutes.
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OK...take a look at this chicken!! After it is baked the spinach will be cooked down and the cheese melted all over the chicken. Perfect to make a large pan for a party or just do half for your next family dinner!!!
ENJOY!!!! ALL GOOD STUFF!!!!!
